Preheat oven to 350 F. Coat pie pan with cooking spray.
Mix graham cracker crumbs, oil, and 4 tablespoons maple syrup together and press into the pie pan.
Place remaining ingredients into a food processor and puree until smooth and pour into the crust.
Bake for 30 minutes. Let cool for 30 minutes and then refrigerate several hours or overnight before serving.
Enjoy!

SO HOW'D IT GO?

This was super yummy! I made a few changes to the recipe because I didn't have Tofutti on hand. Instead, I used a second box of silken tofu and a stick (1/2 cup) of vegan margarine. I added a little flour (because I was afraid the margarine might make it too soft)-- about 1/4 cup, though I just dumped some in without measuring. I also used sugar in place of sweetener. I put the pie in the freezer overnight and took it to a potluck this morning. It had a while to soften but was still ever-so-slightly frozen in the middle, which was really good.

It was so rich and yummy, I don't think anyone would have known it was vegan if I hadn't told them. Everyone loved it. I love that it is totally decadent without being over-the-top sweet or too rich, like most peanut butter pies I have had. It was a perfect balance of creaminess and lightness.

The only thing I don't like about this pie is that it is a little lacking in presentation. Maybe this is what furrysgirl meant by it needing a top layer? Taste-wise, I don't think it needs anything, but it looks a little bare. I think next time I will put some chopped nuts on top, or something... a caramel drizzle maybe? Not that it would stop me from making this pie as-is. It was awesome. I think this will be my new potluck recipe. Woo!

This was tasty. The filling was kind of pudding-like, which isn't such a bad thing. It would be good served in ramekins as a pudding. But as a pie it needs a topping or middle layer. Definitely something good to work with though. Thanks!

I made my sister this for Easter because she doesn't like chocolate and I was planning on a cookies and cream type cheesecake for the rest of us. Anyway, it turned out amazing and she loved it (as did the rest of the family) :) I used all natural peanut butter, organic amaranth graham crackers, and a tablespoon of melted earth balance instead of oil. Then I drizzled white chocolate peanut butter on top. Yum yum yumm.

This pie is so creamy and delicious that my non-vegan friends were totally shocked that there is no dairy in it...and I was too! It almost tastes like a peanut butter shake in pie form...which is pretty amazing, I have to say. I actually forgot to add chocolate to it, so that will be an addition for next time, or I might just use an Oreo cookie crust like someone else on here suggested. This pie is really so easy to make (Oh, I used a vegan pre-made pie crust) and is so tasty!!!